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    Scott Adams
    Scott Adams

    Yeast Pizza Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    2 cups white rice flour
    1 package Red Star yeast
    2 teaspoons xanthan gum
    1 teaspoon sugar
    ½ -1 teaspoon salt
    2 tablespoons vegetable oil
    1 1/3 cup very warm water

    Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)



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    Guest Crystal

    Posted

    There was no elasticity in the dough.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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